• Hotel Food Managers

• Restaurant Managers

• For those Who are interested at working  in food food &Beverage management.

This program qualifies participants to acquire a scientific and professional background that qualifies them for a successful job as food manager in restaurants and hotel kitchens. The course explains the concepts and topics associated with the food management process, which include, for example, methods of planning, ordering, preparing, food preparation, taking into account the calculation of economic quantities, adherence to food quality standards, workforce planning in the kitchen or restaurant, etc.

• Familiarity with food management concepts and methods of application

• Familiarity with Food Quality Management concepts and  methods of applications

• Familiarity with the concepts and application of  human resource planning in restaurants and kitchens.

• Gaining the ability to plan food list" Menu"

• Capability to calculate economic quantity ,cost calculations of items

• Training outlines :

• Food management concepts in detail

• Administrative forms for Servicing 

• Food Planning and Menu Design 

• Food Production, Distribution System and Raw Material Management 

• Productivity, Quality and Customer Satisfaction

• Leadership and decision-making in food management

• Marketing Department for Food Activities

• Financial Management for Food Activities

• Human Resources Management for Food Activities

• Scientific Material

• A vocational certificate issued by The Ministry of Tourism